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🥗 Grilled Eggplant and Zucchini Salad with Chickpeas

220 kcal · 30 min · 4 servings

Ingredients

• 2 zucchini
• 1 eggplant
• salt
• 200 g chickpeas (drained weight; can)
• 1 red onion
• 3 tbsp peanut oil
• 2 tbsp white wine vinegar
• 4 tbsp lemon juice
• 1 tsp medium-hot mustard
• pepper
• 1 pinch sugar
• 1 bunch mint
• 250 g yogurt (1.5% fat)
• white pepper
• 1 pinch ground cumin
• 0.5 bunch basil
• 50 g feta cheese

Instructions

1. 1. Wash the zucchini, trim the ends, and slice it lengthwise into half-centimeter thick slices. Wash the eggplant, remove the stem, and slice it thinly as well. Sprinkle the slices with salt and let them sit for five minutes.
2. 2. Drain the chickpeas in a sieve and let them drip dry well. Peel the onion and cut it into very thin strips.
3. 3. Heat the oil in a non-stick grill pan. Fry the zucchini slices one by one over high heat for about three minutes on each side. Remove them and place them in a bowl.
4. 4. Pat the eggplant slices dry with kitchen paper. Fry them over high heat for about three minutes on each side as well and add them to the bowl with the zucchini. Mix in the chickpeas and onion strips.
5. 5. Whisk together the vinegar, two tablespoons of lemon juice, and the mustard. Season the mixture with salt, pepper, and a pinch of sugar. Pour the dressing over the vegetables and let the salad marinate covered for at least one hour.
6. 6. Wash the mint and shake it dry. Set aside half of the bunch and chop the rest.
7. 7. Mix the yogurt, salt, white pepper, cumin, the remaining lemon juice, and the chopped mint thoroughly for the dip.
8. 8. Wash the basil and shake it dry. Pluck the leaves from the basil and the remaining mint and sprinkle them over the salad. Crumble the feta cheese on top and serve the dip on the side.

Nutrition per serving

• kcal: 220
• Protein: 11 g · Fett/Fat: 11 g · Carbs: 18 g